Go Back

Creamy Jalapeño Cranberry Dip

5 from 1 vote
This creamy dip blends sweet dried cranberries with a spicy kick from fresh and pickled jalapeños, balanced by tangy Asiago cheese for a festive and crowd-pleasing appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2/3 cup sweetened dried cranberries
  • 3/4 cup boiling water for softening cranberries
  • 1 whole fresh jalapeño pepper seeds removed and finely minced
  • 1/4 cup pickled jalapeños finely chopped
  • 1 tsp pickling liquid from pickled jalapeños
  • 1/4 cup red onion finely diced
  • 1.5 tbsp granulated sugar
  • 16 oz cream cheese softened to room temperature (two 8-ounce packages)
  • 2/3 cup Asiago cheese finely grated

Equipment

  • Heatproof bowl
  • food processor
  • Mixing bowl

Method
 

  1. Step 1: Place dried cranberries in a heatproof bowl and pour boiling water over them. Let soak for about 3 minutes until softened. Drain well.
  2. Step 2: In a food processor, combine softened cranberries, fresh jalapeño, pickled jalapeños, pickling liquid, diced red onion, and sugar. Pulse until finely minced but not pureed, leaving some texture.
  3. Step 3: Transfer mixture to a mixing bowl. Add softened cream cheese and grated Asiago cheese. Stir thoroughly until smooth and creamy.
  4. Step 4: Cover and refrigerate for at least 60 minutes to let flavors meld and dip firm up. Before serving, let sit at room temperature for about 10 minutes and stir gently.

Notes

Serve with crackers, tortilla chips, crostini, or fresh veggies. For milder heat, reduce fresh jalapeño or remove seeds. Substitute cream cheese and Asiago with vegan alternatives for a dairy-free version. Leftovers keep refrigerated up to 4 days.